Recipes‎ > ‎

Chickpea Ratatouille

posted Aug 25, 2014, 8:12 AM by   [ updated Oct 3, 2017, 10:42 AM by Tracy Ducker, MS, RDN ]
Chickpea Ratatouille

Vegan, Cholesterol Free, Trans Fat Free Good Source of Vitamins A & C

Yield: Approximately 8 servings (~1/2 cup each)

This hearty vegetarian dish makes a great entree on a cold night. Consider serving with pasta, rice, or bread to make a complete meal. 

1 pound eggplant, cubed
1 pound tomatoes, diced
¾ pound zucchini or summer squash, cubed
1 medium onion
¾ pound bell pepper
3 cloves garlic, minced
½ tablespoon salt
¼ cup olive oil
2 cups cooked or 1, 15oz can chickpeas, drained if canned
¼ cup fresh basil (2 Tbsp dried)
¼ cup fresh parsley (2 Tbsp dried)


1. Heat oven to 425 F. Combine all ingredients except for salt, oil, chickpeas, and herbs in a large roasting dish. Drizzle with oil and salt, toss to combine.
2. Transfer to oven and roast for 30-40 minutes, stirring occasionally. Vegetables should be lightly browned and tender. Some water should have released from the tomatoes, making a light sauce.
3. Gently fold in chickpeas and return to oven for 5-10 minutes, or until chickpeas are heated through. Remove from the oven and stir in the herbs. Add additional salt and pepper to taste. Serve warm.

Nutrition Facts (per 1 cup serving)
170 calories, 8g fat, 1g saturated fat, 0 mg cholesterol, 549 mg sodium, 21 g carbohydrates, 3 g fiber, 7 g sugar, 5 g protein, 0% DV of Vitamin D, 8% DV of Potassium, 4% DV of Calcium, 6% DV of Iron